Put the carrots and beetroot in separate pans of salted water, bring to the boil and cook for 12-15 minutes, or until tender. Drain and leave to cool. Tip into a large bowl, season and drizzle with 1 tbsp extra virgin olive oil.
Meanwhile, cook the pearl barley according to pack instructions, until al dente. Drain, then set aside.
Melt the butter in a large frying pan set over a medium heat. Add the spices and cook, stirring, for 1-2 minutes, until aromatic. Add the vegetables, coat with the spices and cook for 6-8 minutes, until starting to crisp around the edges. Remove and leave to cool.
Stir the spiced vegetables into the pearl barley along with the chopped parsley.
Whisk together the yogurt, white grape vinegar and remaining olive oil. Season generously and store in an airtight container. To serve, top the salad with plenty of parsley and spoon over the yogurt dressing.